Color Analysis

Abstract

Food scientists who establish quality control specifications for their product are very aware of the importance of color and appearance. While subjective visual assessment and visual color standards are still used in the food industry, objective instrumental color measurements are extensively employed. This chapter provides a brief description of human physiology of vision and an overview of the different color-ordering and color-measuring systems. Included are the CIE tristimulus system and tristimulus colorimeters, with coverage of the Hunter Lab system, the CIEL*a*b* system, and the L*C*H* system. Also covered are sample preparation and presentation to get measurements that are repeatable and that correspond to visual appearance. The chapter is limited to presenting the basic underlying principles that allow for an understanding of how color of food products should be measured.